4 Matching result for "Texture Engineering "
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Market Insight
The "Short" Texture Solution: Wheat Starch Redefines Sliceability and Shredding in Plant-Based Cheese
Wheat starch delivers a “short” texture that improves sliceability, shredding, and delayed melt in plant-based cheese, outperforming tapioca-based systems....
07 January 2026
Insight
From Gummy to Gritty: The Rheological and Sensory Divergence of Pulse vs. Tuber Starches
Explore how pea starch and potato starch differ in amylose content, retrogradation, texture, syneresis, and flavor release across food applications....
07 January 2026
Insight
The Sequestration Key: How Trisodium Phosphate Engineers Texture and Melt in Processed Cheese
Trisodium Phosphate (TSP) acts as a calcium sequestrant and pH controller in processed cheese, enabling smooth melt, sliceability, and stable fat emulsions....
07 January 2026
Insight
The Amylose Architecture: How Pea Starch Mimics Connective Tissue in Meat Analogues
Learn how high-amylose pea starch mimics connective tissue in plant-based meats—delivering firm bite, thermal stability, and cold-chain texture retention....
06 January 2026